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Mile-High Strawberry Pie


"My mother-in-law served this recipe for dessert one evening and immediately after eating this, I had to have the recipe. It is so refreshing and light. I hope you enjoy it as much as our family has."
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8 h 30 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
  3. Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
  4. Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until strawberry filling is smooth, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs. Sprinkle remaining crumbs over strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.

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